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Fuyuan Restaurant (Xikuang Street Branch)

Hunan cuisine · ⭐ 3.7

Southwest corner of the intersection of Gongying Road and Xikuang Street

Dishes

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  Cold Mixed Buckwheat Noodles

  Cold-mixed buckwheat noodles is a cold dish primarily made with buckwheat noodles. Cooked buckwheat noodles are thoroughly mixed with vegetables and seasonings, resulting in a colorful appearance.
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  Sweet Potato Leaves

  Sweet potato leaves are a dish made primarily from the tender leaves of the sweet potato plant. After washing, they are typically blanched or stir-fried to preserve their fresh and tender texture. They can be cooked alone or paired with辅料 such as garlic and ginger, and seasoned simply to create a delicious dish.
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  Dingxiang Steamed Meat

  Dingxiang steamed meat is a traditional dish from Dingxiang, Shanxi, made with pork belly, potatoes, and tofu, seasoned and steamed to create a soft, savory flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Bok Choy and Tofu Soup

  A light soup made with fresh bok choy and soft tofu, gently simmered to preserve natural flavors and nutrients.
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  Imperial Radish

  Imperial Radish is a traditional Chinese dish primarily made with white or green radish. The radish is peeled, cut into chunks or thick slices, and slowly braised in a rich broth (typically chicken or meat stock) until it becomes tender and fully absorbs the flavors. Sometimes, a small amount of dried scallops, ham, or shiitake mushrooms are added to enhance the umami. The finished dish features a clear, glossy appearance, a soft and melt-in-the-mouth texture, and a deeply savory broth, highlighting the natural sweetness of the radish and the essence of the stock.
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  New Concept Mao Xue Wang

  New Concept Mao Xue Wang is a modern interpretation of the Sichuan hot pot dish. Main ingredients include duck blood, tripe, pork aorta, luncheon meat, bean sprouts, and wide noodles. The basic method involves stir-frying beef tallow hot pot base until fragrant, adding broth to boil, then cooking durable ingredients like duck blood and tripe in sequence. Finally, hot oil is poured over to release aroma. Compared to the traditional version, it may feature innovations in broth seasoning, ingredient combinations, or presentation.
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  Secret Flavor Sea Bass

  Secret Flavor Sea Bass uses fresh sea bass as the main ingredient. After descaling and gutting, the fish is scored on both sides. It is marinated briefly with ginger slices, scallions, cooking wine, and a little salt. The fish is then steamed over high heat for 8-10 minutes until cooked through. Separately, oil is heated in a wok, and a secret sauce (typically made from fermented black beans, soy sauce, sugar, minced garlic, etc.) is stir-fried until fragrant, then poured over the steamed fish. Finally, it is garnished with chopped scallions and cilantro. The dish highlights the tenderness of the sea bass and the complex flavor of the secret sauce.
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  Lamb Ribs

  Lamb chops are made from lamb rib sections, processed through cutting, marinating, and grilling. They have a golden appearance, tender and juicy meat, and are enhanced with a special seasoning that creates a unique taste.
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  Homemade Pig's Gelatin

  Homemade pigskin jelly is made by cleaning, blanching, and boiling pork skin, then cooling it to solidify. Cut the skin into strips or slices, simmer slowly in water with ginger and cooking wine until gelatin dissolves, strain, pour into containers, and chill to form a translucent gel.
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  Shrimp and Tofu

  Shrimp and tofu is a dish primarily made with fresh, tender shrimp and smooth tofu. The preparation typically involves cleaning the shrimp, cutting the tofu into cubes, and then cooking them using methods such as steaming, stewing, or stir-frying to allow the ingredients to blend fully. The finished dish showcases the freshness of the shrimp and the delicate texture of the tofu, offering a rich and satisfying taste.
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  Crab Roe Tofu

  Crab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
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  Shredded Chicken Buckwheat Noodles

  Shredded Chicken Buckwheat Noodles is a noodle dish featuring buckwheat noodles as the staple, paired with hand-shredded chicken breast. Main ingredients include buckwheat noodles, chicken breast, shredded cucumber, shredded carrot, and cilantro. The chicken breast is boiled and shredded into fine strips, while the buckwheat noodles are cooked and rinsed in cold water to maintain a chewy texture. The noodles are placed in a bowl, topped with chicken shreds, cucumber, and carrot, then drizzled with a sauce made from soy sauce, aromatic vinegar, sesame oil, minced garlic, and a touch of sugar, and finally garnished with cilantro.
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  Cucumber

  After washing, cucumbers can be sliced or cut into strips and eaten raw or blanched before being mixed in a cold dish. They can also be combined with other ingredients such as garlic, vinegar, and sugar to make a refreshing cold appetizer.

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